Cuisinart DLC-4CHBC - Food Chopper - 4 Cup Instruction/Recipe Booklet page 7

Food Operation/Technique
Gingerroot, fresh Chop. Pulse to break up, then process continuously
on Chop to reach desired consistency.
Green onions, scallions Chop. Pulse to chop to desired consistency.
herbs, fresh Chop. Pulse to chop to desired consistency.
horseradish Chop.
Leeks Chop.
Meats Chop. Pulse to chop, or process continuously to
purée (add liquid as needed).
Mushrooms Chop. Pulse to chop to desired consistency.
nuts Chop. Pulse to chop to desired consistency.
Olives Chop. Pulse to chop to desired consistency.
Onions Chop. Pulse 5-10 times to chop to desired size.
Peppercorns Grind. Pulse first, then process continuously until
desired consistency.
Peppers, fresh Chop. Pulse to chop to desired consistency.
Seeds, dried berries Grind. Pulse to break up, then process continuously
to desired consistency.
Shallots Chop. Pulse 5-10 times to chop to
desired consistency.
Vegetables, cooked Chop. Pulse 5-10 times to chop, then process
continuously until desired consistency is reached.
Comments/Notes
Peel first; cut into ⁄ -inch (1.25 cm) pieces or slices. Scrape work bowl
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sides and bottom as needed. up to 4 ounces (115 g).
Trim and cut into ⁄ inch (2 cm) pieces.
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4 -
Rinse and dry completely. Remove leaves from stems to chop.
Peel first. Cut into ⁄ -inch (1.25 cm) pieces. Process up to 4 ounces
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(115 g) at a time.
Trim off root end and tough outer skin. Wash thoroughly to remove
sand and grit; dry completely. Cut into
uncooked meats should be cold, but not frozen; cut up to 8 ounces
(226 g) into ⁄ -inch (1.25 cm) pieces, trimmed of gristle and soft fat;
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some hard fat may remain. Cooked meats can be cold or warm;
cut up to 8 ounces (226 g) into
(water, broth or from cooking) as needed to process to purée consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size
pieces, no larger than ⁄ inch (2 cm).
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Toast nuts first for maximum flavour. Allow to cool completely
before chopping. up to 1 cup (250ml).
use only pitted olives. drain well for best results.
Peel; cut into ⁄ -inch (2 cm) or smaller pieces of similar size.
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Combine peppercorns with dried herbs or spices or coarse
salt to create rubs and seasonings. hard peppercorns may
scratch work bowl and lid.*
Core, seed and cut into ⁄ -inch (1.25 cm) pieces. do not overprocess.
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Coriander, cumin, dill, fennel, sesame, poppy, and
juniper berries.
Peel first; cut into quarters, or pieces no larger than
Cook vegetables until tender. Process to a smooth purée for
baby food or sauces; may need to add liquid for consistency.
⁄ -inch (1.25 cm) pieces.
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⁄ -inch (1.25 cm) pieces. Add liquid
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⁄ -inch (2 cm).
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